How to Cure the "Hangry" - and it's not with extra snacks

Most of us have heard the word "hangry," which describes the irritability we can feel after not eating for a certain amount of time. In my clinical practice, the magic amount of time that patients say it takes is typically 3 hours. I need to eat every three hours, or I get shaky and really grumpy!

And it's not just what I'm hearing from others, but also what I've experienced first hand. We have a word for it in our family too... when someone starts acting irrational and grumpy because they haven't eaten in a couple hours...

But when you think about it, a few hours is practically nothing. Three hours, and our bodies are begging for food again? Seems a little illogical looking at how many calories we're consuming each day. So what's really happening and how can we fix it?

"Hangry" is a sign of blood sugar dysregulation, and it happens more often in those with higher carbohydrate diets. In a nutshell, consuming regular and relatively large amounts of refined carbohydrates and sugars as a main fuel source results in those sugars ending up in the bloodstream. This is what increases blood sugar levels and it requires insulin to pop up to let the sugar into the body's cells; as well, the liver will help store the sugar you're not using as glycogen.

Spikes and drops in blood sugar levels can definitely affect our mood and energy. It can also lead to further complications long-term like insulin resistance - where we continuously bombard our bodies with so much refined carbs/sugars that insulin can't meet the demand.

Apart from hypoglycaemic symptoms, insulin resistance is associated with obesity, PCOS, type 2 diabetes, and metabolic syndrome. As well, blood sugar dysregulation can lead to non-alcoholic fatty liver disease.

The good news is that blood sugar regulation can be corrected with dietary and lifestyle changes (the rate of which will depend on the individual). Here are some tips to get started:

• Avoid eating at night, or eat only within a 12-hour window, max. Fasting for at least 12 hours will help train the body to not just use sugars/carbohydrates as a fuel source as you're not feeding yourself throughout the night. Therefore, the body tends to use up glycogen stores from the liver, and eventually fat if it needs it.

• Reduce refined sugars and carbohydrates in the diet. This isn't to say that all grains are terrible for you, but you don't need them as much as our old food pyramids have historically told us. 
• Avoid those daily breakfast sandwiches, muffins, scones, cookies, and excessive bread, pasta, and pizza intake. Try having 1-2 meals per day that have no grains in them at all. 
• Avoid sweetened beverages. This also applies to your coffee and tea. Try replacing your sugar with honey, and then slowly wean down the amount that you add daily to your beverage. 
• Avoid sweet alcoholic beverages, including ciders and mixed drinks with sugary sodas and juices; as well as liqueurs and "sweeter" drinks like rum, and wine. 

• Include more healthy fats and protein into the diet. Fats and proteins are extremely filling, whereas after finishing a bowl of pasta, you may still reach for a piece of bread, able to eat another few bites. On the other hand, eating something with a high fat or protein content is more likely to leave you satiated. Aim for 20-30g of protein in your first meal of the day. Examples of helpful foods for fat and protein content include:
• Avocados
• Unsalted nuts/seeds, 
• Eggs,
• Lean cuts of meat, 
• Fish, 
• Protein smoothies (see below for recipe)

• Exercise regularly. Physical activity has been shown to independently induce expression and translocation of the GLUT4 transporter, which helps to transport sugar/glucose into skeletal muscle cells. This is especially helpful for those with insulin resistance. 

• Drink more water. Sometimes when we chronically feel hungry for carbs, it's not hunger at all. Try drinking a glass of (lemon) water first. Check-in with yourself to find out if your hunger is more just boredom, or thirst, before reaching for a snack. 

Fat-filled Protein Smoothie (1 serving)

In a high-powered blender, mix: 

- 1/2-1 cup unsweetened almond or coconut milk

- 2 tbsp hemp hearts

- handful or 4 strawberries 

- 1/4 cup blueberries OR 1/2 a banana

- 1 scoop whey isolate protein powder

- 1/2 an avocado

Although some people choose to go "cold turkey" with a new dietary plan, jumping in head first, I find changes tend to stick more when they are gradually introduced and practiced.  When we make dietary and lifestyle changes, give the body time to adjust. The key is in being consistent, and not allowing a lot of "cheat days." Even the idea of "everything in moderation" can cause major set backs if it pulls a person back into their old habits. 

Looking for extra resources and meal ideas? I find that blood sugar regulation can be positively influenced with both the Paleo diet and the Mediterranean diet. Both focus on fresh vegetables, and healthy fat sources like olive oil and fish. If paleo sounds too restrictive, then modify it. Allow yourself side dishes of quinoa, or brown rice. Or small portions of potatoes. View food as your body's fuel, and take it one day at a time. 

Changes in Digestion: Hope for those with IBS

I was trying out two new recipes last night: one was a Moroccan-style chicken stew (done in the slow cooker), and the other was this insanely good lentil recipe from "Oh She Glows, Everyday"

Three things crossed my mind during this process:

1) Is this stew going to be as good when I transform it into a "Low-FODMAP"-friendly recipe? With no onions or garlic??

2) Will these recipes taste as good if I omit the sugar (maple syrup, honey, etc) in both of them?

3) I can't believe I can eat lentils! This is amazing and weird at the same time; like when I brought back white potatoes into my diet a few months ago. 

First off, onions and garlic bring loads of flavours and health benefits to our food, so not being able to enjoy them - and even more accurately, having them exacerbate my IBS symptoms - has been a real struggle; for both cooking at home (especially for a fiancé who LOVES both garlic and onions) and when we dine out.

Staying disciplined as much as possible is not only empowering, but you're preventing the pain that these food compounds cause. Pain is a signal telling us that something is wrong in the body. And it's a signal that we shouldn't ignore.

For those with food sensitivities or reactions, you absolutely can omit ingredients that aggravate you, and still have amazingly tasting food. Both dishes turned out incredibly well, considering what was missing. In this case, the added sweeteners were completely unnecessary.

Secondly, our bodies change as we age, and what worked for you in the past may not work in a few months or years. I spent about a year on a strict paleo diet and loved it! I had a hard time digesting potatoes and legumes (in addition to gluten and dairy), so paleo was the perfect solution for me. Even my "hangry" moments decreased in frequency.

Fast forward 6 years, after the inclusion of gluten-free grains back into my diet:  My once great digestion had returned to being stormy. My body was giving me distinct signals that something was terribly wrong and that the foods I was eating were aggravating me. I had a gut feeling (pun intended) what was causing it... sugars, including certain fruits and honey, onions, garlic, cauliflower, and even too much sauerkraut which I thought was supposed to be a great fermented food for gut health. It bothered me that these things that I had eaten for so long were now a huge issue for me.

Following up with my IBS research and treatment protocols, I realized that all of the foods I was reacting to were high in FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols), and started my plan to follow a low-FODMAP diet. This wasn't an easy feat. This is a crazy strict diet but I was tired of suffering.

And the truth is that I feel so much better than I did just 4 months ago, but it's not easy for many of us to completely change our diets. We get caught in habits and knowing what we have to give up can really bring a person down. It is absolutely a challenge.

But my point is that the gut changes over time. Pro-inflammatory and anti-inflammatory pathways always exist in the body, but we can modify their activation. The gut itself is a type of semi-permeable barrier that can become damaged. Our GI tract is like a whole other world, containing trillions of bacteria, all living within us. These are living organisms that secrete molecules that our body uses or obtains a signal from. They feed on what we ourselves are eating. There are so many factors involved that can change what your body reacts to and how it reacts.

There is always hope for IBS. There is always a chance that you may be able to eat things in the future that you're not able to now. But remember that there is a purpose for these signals - your symptoms - and it's your responsibility to truly listen to them and then modify your diet to best serve your body. Not only will your overall health improve, but you will actually feel better acutely. Seriously. Imagine eating a delicious meal and not feeling bloated, gassy, or having abnormal or painful bowel movements. That's what you have to look forward to :)

Paleo Coconut Lemongrass Shrimp

One of the many things that I love about my partner is that often times he'll go to the market/grocery store and come home with something that we've never cooked with before. This week it was lemongrass. We both love Thai food and we've seen lemongrass enough times to know it smells incredible and it tastes awesome in curry dishes; But we've never cooked with it (from scratch).

Seeing it in the fridge, I knew I had to do something with it. So I went to a few paleo recipe sites, picked one that sounded easy enough, and went to work.

Check out the link below for the recipe that I used as a base for my cooking last night - the author deserves credit - thanks "Steph"! However, the dish that I created looked absolutely NOTHING like this picture. There's something called "breaking the coconut milk" which I obviously didn't do so my "sauce" looked well, not silky smooth, but viscous and thick.

Not going to lie though, it was so delicious, I'd make it again in a heartbeat.
Here's the link, but check out below for my modified version of it: http://stupideasypaleo.com/2012/06/16/shrimp-in-coconut-broth/

Paleo Coconut Lemongrass Shrimp (makes 2 servings)

1 lb raw shrimp (with shells/not-peeled)
1 can of coconut cream (I used Blue Monkey coconut cream which is the best I have found so far!)
1/2 cup dry white wine or chicken broth
1 stalk of lemongrass, (chop off the top few inches, peel off the outer rind, then "bruise"/slightly crush the lemongrass with the flat surface of a chef's knife and slice it in half length-wise.)
1/2 tsp dried thyme
3 cloves garlic, peeled and sliced into halves or thirds
1 green chili pepper, chopped
1/3-1/2 cup chopped leeks
1 shallot, minced
1 1/2 cups stringless sugar snap peas 
1 tsp butter or ghee

NOTE: remove the seeds from the chili pepper if you only want a mild/medium spice. Otherwise, keeping all the seeds in will make this dish super spicy!

1.  Peel the shells off the shrimp and put them aside. Put the peeled shrimp in a bowl and rinse with cold water.  Set aside.
2. Place the coconut cream/milk in a large skillet. Add the shrimp shells, wine, lemongrass, thyme and garlic. Let simmer on medium heat for 10-15 minutes (shells should turn pink). 
3. Remove the shells (I used the back of a wooden spoon to squeeze out all the juices) and discard. 
4. Add the shallots, leeks, sugar snap peas. Cook on medium heat about 5 minutes. Then add the shrimp and continue cooking another 5 minutes or until shrimp is pink and cooked. 
5. Add the butter and stir. Remove the lemongrass and discard. 
6. Season with salt and pepper. Serve and enjoy!

Farmer's Market meals

One of my favourite things about June is the start of the Farmer's Market. I've been helping with our clinic's booth at Fairmount park in Toronto (details HERE) and it has easily become the best day of the week!

The fresh fruit and vegetables are always enticing, especially when the farmers cut the grown sprouts right in front of you. Many vendors have gluten-free and vegan food options ranging from cookies and nanaimo bars to spinach lentil curry with rice. The coordinators and other vendors are some of the nicest people I've met and there's a true sense of community all around.

So how do you make a meal using farm fresh ingredients? Or how do you improvise a meal with very few ingredients? Well, knowing I'd be starving after a long day and a nice evening run, I grabbed a few items totaling $20:

Bag of arugula
Bag of sunflower sprouts
6 Hot Turkey pepperettes
and a bundle of multi-coloured tomatoes

When I got home I rinsed the greens and put them in a bowl. On top I added:
one ripe yellow tomato, chopped
1.5 turkey pepperettes, chopped
Some fresh basil and a few blueberries

The dressing:
About 2 tbsp Extra virgin olive oil
Juice of 1/2 a lemon
a splash of orange juice
1 tsp honey
salt and pepper to taste

The salad turned out great! Light enough for the end of the night, but filling enough that my tummy is happy. The only thing I'd change would be blueberries. The other flavours went great together. And the best part is that I still have so much left over. I guess we'll see what next week brings and what new combo I'll put together :)

Is organic really worth it? What are you getting for your extra monies?

Hello Fox Friends,

So my partner knows I can be a bit quirky, but a recent discussion had him thinking I was downright insane until I performed an experiment to show him what on earth I was talking about.

Many of you know how much I'm in love with organic celery. It's the best effing celery I've ever had! When I see that my grocery store has organic celery in stock, I go crazy like a kid in Wonka's factory (not that I turn into a blueberry, or a stalk of celery for that fact, but that I want to take home all the organic celery that I can and eat it!).

My partner let this one slide because he knows I can be a little crazy. But then I tried organic cabbage and my world was turned upside down (in the best way possible).

I originally bought the organic one because it's a bit smaller, and for 1-2 people, I don't need a 10lb cabbage head. So the organic variety was the perfect size! Then I cut into it and was amazed...
This didn't look like the cabbage I was used to. The cabbage leaves looked like this intricate pattern of vegetable beauty.

So the other night while making dinner, I start telling him how incredible organic cabbage is and he wouldn't believe the difference! He looked at me like I was crazy, but cute, and I vowed to show him the ways of organic cabbage.

I went to the giant Loblaws in my neck of the woods (north Toronto) and got 2 cabbages: organic (left) and regular (right), and did a side-by-side comparison:

Okay, so my iPhone doesn't take the greatest quality pictures, but you can see the differences. Look at the colours, the pattern, the shape. Those are firm outer cabbage "leaves" on the left.. thick and crisp!

I showed my roommate and she agreed. And then we began to discuss how much better the one on the left probably tastes (and we were right).

So the big question: Is organic worth it?

When you buy produce it's a matter of quality. Looking at the two cabbages above, it probably wouldn't matter which one was organic and not... I would pick the cabbage on the left because it looks better, it looks more natural, it tastes better and the size is more proportionate to my kitchen/cooking needs.

If you can taste and see absolutely no difference between organic carrots and regular carrots, buy whichever is cheaper. But if you look at the two side-by-side and one obviously looks like the "healthier"/better carrot, than get that one.

There's another video out on YouTube with a little girl who shows the difference in sweet potatoes grown traditionally (with pesticides) and organic... the organic one sprouted and the regular one stayed in a type of "stasis" and did nothing. I also tried this... just keeping 2 kinds of sweet potatoes in my pantry, and low-and-behold! the organic one did in fact start sprouting roots while the regular one stayed a boring potato and eventually got soft and went bad.

The moral of the story: Something is worth the extra money if you decide it has that extra value. Stop worrying about what everyone else says... stop listening to the news and the fear that's associated with our food. Try it for yourself. Look at it, feel it, taste it. What is honestly the better quality product to you? Can you afford to buy the better quality?

Don't buy organic for organic's sake. Buy it because you think the product is awesome! because it tastes better, looks better and is more like a real plant. Pick and choose which produce items are worth it, and for everything else, just buy regular (like avocados... the organic vs. regular look and taste the same to me).

Remember that each time you buy something, you're voting for it! You're telling the supplier what you want to buy. And vote for WHERE you want to buy it. If you're super pissed off that a huge Wal-Mart just took over your town, then don't shop there... support your local businesses. Spring is almost here - buy from your local farmer's market!

I'm back! And with a new Hot and Sour Soup recipe

After vacationing in BC, it's taken a while for me to get back to ... well... being me I guess. Lack of sleep is NOT my friend. I'll post more about my adventures on the West coast a bit later, but for now, it's time to cozy up with a warm cuppa soup, and here's today's "cooking experiment gone amazing!"

This was a recipe I just made up on the fly. I was going for a mushroom/vegetable soup, but then I got hit with the inspiration of garlic... and then I thought I should spice it up a bit with some chilli flakes, and before I knew it, I was adding apple cider vinegar and it was a Hot and Sour Soup - the best I've ever made! I never actually measure anything, so everything listed is an estimate.

Mushroom Hot and Sour Soup
(this might seem like a lot of ingredients, but half of these items are staples in my kitchen, and the others are extra veggies I picked up and had in my fridge... and I was craving bacon)

1 tsp butter
1 tsp coconut oil
1/2 a small/medium sweet onion, chopped
1 slice uncooked bacon, chopped
2 baby Portabello mushrooms, sliced and chopped
1 package Shiitake mushrooms, sliced
1 large carrot, peeled and grated
1 medium turnip, peeled and chopped
2 stalks celery, chopped
1/3-1/2 cup cabbage, chopped
2-3 stalks/"leaves" of Kale, with center vein removed and kale chopped
1 tetrapak (900mL/4 cups) chicken broth
2 cloves garlic, minced
1/2 tsp chili flakes (depending on how hot you like it)
1 tbsp honey
1/2 to 1 tbsp apple cider vinegar (depending on how sour you like it)
1/2 tsp each salt and pepper, as desired to taste

Add oil and butter to large/wide soup pot and heat on medium-high heat. Add onions and let cook for about 5 minutes stirring occasionally until they begin to soften.

Add bacon and mushrooms. Stir and let cook another 5 minutes.

Add remaining veggies and let cook for another 5 minutes, stirring occasionally.

Add chicken broth to pot. Bring to boil, then reduce heat to low, cover and simmer for about 35 minutes. Add minced garlic, chili flakes and honey and simmer covered for another 5 minutes. Add apple cider vinegar and salt and pepper to taste. Then serve!

Power snack muffins!

I've had a request to post this recipe for a good "portable" snack that's full of nutrients (vegetables and nuts and healthy fats). It's a great snack for on-the-go as well as a post-workout boost when you've just depleted your energies.

Today was one of those amazing fall days, perfect for running in shorts. The trails that I run on were ridiculously busy today and I usually get super annoyed with people who take up the whole entire path and who ignore my running footsteps, but today I saw it as a pretty awesome obstacle course.

I was zipping past people like my legs just couldn't be stopped. What? There's a mountain up ahead? That's not going to stop me. Watch me run up it while you leisurely stroll along with your entire extended family and your individual walking sticks. Today I was unstoppable. I got to the top of that hill and just kept going. It's days like this that give me the motivation to run as often as my legs will let me.

I think we all need that. That success of working out and feeling amazing afterwards. It doesn't matter what you do to get that feeling. Maybe you get it after an hour of hot yoga when you're laying on your mat at the very end of class; All sweaty and your muscles are buzzing with happy vibes. Find it. Find that happy post-workout bliss and remember it!

Now after you have that amazing blissful feeling, it's time to recharge and give back to those muscles that just worked so hard for you. Here's my post-workout portable snack, full of deliciousness.

Veggie power paleo muffins

Makes 6 muffins (for 12 muffins, double all ingredients, but use 3 extra large eggs instead of 2 large ones)

1 1/4 cup almond flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup grated zucchini
1/2 cup grated carrots (peeled)
1 large apple, peeled, cored and grated (OR substitute for 1/2 cup diced strawberries)
2 large eggs
1 tbsp honey
1/4 cup melted coconut oil (or avocado oil)
1 tsp vanilla extract

Optional: 1 scoop protein powder - add a splash of almond milk to the mix to make up for the extra powder/dry ingredient

Preheat oven to 350F. Line a muffin pan with muffin cups.
In a large mixing bowl, combine almond flour, cinnamon, baking soda and salt.
Add zucchini, carrot, apple/strawberries and combine well.
In a small mixing bowl whisk together the oil, eggs, honey and vanilla.
Pour this mixture over the dry ingredients and mix well.
Spoon into muffin cups (right to the top) and bake in the oven for 45 minutes. The tops will be nice and toasted brown.
Remove from pan and let cool.

The muffins can be stored in the fridge (the muffin cups peel off nicer when they're kept in the fridge, but the muffins themselves stay softer and more moist at room temperature).

As pictured, I like cutting them in half or thirds and smearing almond butter on top. Delicious!!

The secret to losing weight

I'm so proud of myself for how far I've come. After having gained the "freshman 15" and another 5-10 lbs on top of that in the years that followed, I've put to use the secret of losing weight.

Want to know what it is? You're not going to be super impressed. It's not a cleanse, or a fad diet. I never starved myself or purged with laxatives. I never even stepped on a scale all summer because I was afraid of being obsessed with my progress.

The secret is a lifestyle diet and exercise. I called it a "lifestyle" diet because I HATE the word "diet". When I was a kid, the word diet was used to describe the types of foods that animals ate to live. For human beings, the word diet has become just the opposite: it's all the food you either do or don't eat, that is so far from our naturally required foods.

Let me explain and then I'll tell you how I got myself back to a healthy weight and body composition.

Here's an example:
The diet of the black bear: berries, fruits, insects, plants, fish, and sometimes small rodents
The diet of the gardner snake: small rodents, frog eggs, slugs, worms, amphibians, lizards
The diet of North American humans (what it should be): plants, vegetables, fruits, nuts, seeds, fish, birds/poultry, other mammals such as elk, deer, cow, bison.
The diet of humans (what it actually is in North America): maltodextrin, canola and/or corn and/or soybean oil, corn syrup, preservatives, caramel colour, artificial flavour, natural flavour (WTF??)

That last list is what is found in Cheez Whiz and in pretty much anything packaged on the shelves of your grocery store. There isn't even cheese in Cheez Whiz. Just some whey and "milk ingredients". I remember eating that stuff as a kid, putting it on celery and on crackers.

I also remember packing Fruit Gushers for school. Want to know what's in them? Pears from concentrate, sugar, dried corn syrup, corn syrup, modified corn starch, fructose, grape juice from concentrate, partially hydrogenated cottonseed oil, maltodextrin, cottonseed oil, carrageenan, citric acid, glycerin, monoglycerides, sodium citrate, malic acid, ascorbic acid, natural flavor, potassium citrate, agar-agar, Red 40, xanthan gum.

You can bet that no self-respecting bear would ever eat "Red #40" And yet this is what we feed our growing children.

The reason we're all gaining those pounds is that we're eating something that's not even real food. Processed foods shouldn't even be called food. They're addictive and destructive substances and just like the music industry is exploiting Miley Cyrus, the FDA, government subsidies and companies like Kraft and Betty Crocker are exploiting your taste buds by making you addicted to this garbage.

The police want drugs off the streets?! What about getting processed foods out of our stores! The biggest addiction out there isn't to a street drug, it's to processed foods, and the result of this nationwide addiction has left our health care system crumbling over the costs of obesity and all of it's consequences.

What I did to lose my 25 lbs in a slow and controlled manner (meaning, over several months to a year): I went 80% paleo - sticking to as natural of foods as possible, and giving myself the treat of gluten-free bread occasionally, or using baking soda to make gluten-free/dairy-free zucchini and carrot muffins. I put almond milk in my coffee, which has xantham gum in it, but you won't find canola oil or corn syrup in there.

And most importantly: exercise. I found the secret to making my body strong and building muscle without bulking: throughout the week I alternate yoga, weight aerobics/weight lifting, and my cardio (running). Mixing it up throughout the week allows me to increase my endurance but also my strength.

So the real secret to anyone wanting to lose the extra weight and to get strong again is simple:

1. Stay away from processed foods and eat a more natural diet focusing on vegetables and limiting your grains. Grains help you keep on the weight. And don't forget your healthy fats like coconut, walnut, avocado and fish - they'll support your body's tissues - NOT cause you to gain more fat.
2. Exercise: a good combination of cardio, weights and balance (with flexibility as a bonus!)
3. Give yourself some days to rest and work on your ability to manage and adapt to stress. 

I'm living proof that it works. Don't expect Dumbledore to appear on your doorstep, wave a wand and give you a healthy body by magic. This takes dedication and will-power - the power to overcome the addiction to garbage foods.

Your metabolism doesn't rule you. You rule your metabolism. Eat a protein-rich breakfast every morning and exercise regularly (4-5x/week) and you will begin to gain control over your body. And most importantly, don't starve yourself! If you start calorie-counting and depriving yourself of food, your body will go into starvation mode and you will hang onto every ounce of fat as a protective mechanism.

Favourite Paleo Salad

Today's post is a recipe. This salad tends to be a favourite of mine, as we often make it while on vacation. That's because it's super easy to make and it's inexpensive. 

Salad is NOT just lettuce. Anyone who thinks that salad is rabbit food is just crazy... or perhaps I'm half rabbit... if rabbits ate garlic and avocado. 

Avocados are full of healthy oils- great for your skin too! And garlic is totally antimicrobial - a lifesaver when colds and flus are still going around.

I also love the difference in textures: the mixture of crisp Asian pear with the mushier ripe avocado. Sometimes a bowl of raw veggies just doesn't cut it. Especially when some restaurants drench your salad in disgusting canola or soy-based dressings with all of their sneaky milk ingredients, sugar and preservatives. 

The great part is that if you want it as a meal, just add some chopped grilled chicken or salmon.

What you need for 2 servings:

1 bunch of Red leaf lettuce, washed and chopped

1 avocado, scooped out of the rind and "chopped"
1 Asian pear, peeled and chopped

2-3 green onions, chopped
2 cloves garlic, minced

Juice from 1/2 lemon
few globs of olive oil

about 1 tsp balsamic vinegar (optional)
salt and pepper

Toss everything together and enjoy. Oh! you could also add a small handful of sunflower seeds or hemp seeds for some extra protein, which would make it even better! And if you're really more partial to sweeter dressings, you can add a small drizzle of honey.

That's all for today fox friends. Happy Wednesday!

Paleo cooking adventures: Okra and more recipes

I was in a kitchen adventure mood yesterday and decided to try okra for the first time. There are about four okra recipes in my Paleo Comfort Foods cookbook and as I happened to see it at the grocery store, I thought it's time to try something new.

So I modified the recipe in the cookbook (because my instincts are usually better) and made delicious okra. Surprisingly, it was a very mellow greeny vegetable seeing as how it looks a little... let's say "rough". I expected it to be tough and tarte but was pleasantly surprised with how those things turned out. Even more surprising, they're filled with these cool little pods which tasted just as delicious! Total score on the dinner front!

I apologize for the bad presentation on the plate, but honestly, it was so good that I started eating and completely forgot to take a picture of it before I starting cutting into my pork rib eye.

Today's paleo dinner in 30 minutes:

Spiced pork rib eye steak and okra with sauteed zucchini, kale chips and a tomato basil salad

Preheat oven to 400 C

Heat a cast iron skillet on medium heat with about a tbsp coconut oil. Add a couple chopped shallots and a chopped zucchini. Cook for a few minutes until shallots begin to soften.

Meanwhile, make your spice blend (and make enough for both the pork and the okra):
In a small bowl toss together some paprika, dry mustard, cumin, a pinch of curry powder, a bit of powdered ginger, salt, pepper and a pinch of cayenne if you like.

Sprinkle over pork steaks and massage it in a little, making sure to get both sides. Once your zucchini and onions are starting to soften, add the pork to the skillet and sear nicely on all sides. Then just pop the cast iron skillet (with the pork and veg) right into the oven for about 10-14 minutes depending on the thickness of the pork and how long you seared it.

Okra: Wash okra, pat dry and place in a mixing bowl pour about 1/2 cup or so of olive oil over the okra and toss to coat. Lay out on a baking sheet with parchment paper in a single layer and sprinkle with the remaining spice blend.
Cook in oven for about 10 minutes - flipping them after 5 minutes.

Tomato basil salad:
Take one package of grape tomatoes and slice each tomato in half. Add to bowl. Take a nice handful of fresh basil, chop and add to bowl. Drizzle with olive oil and balsamic vinegar (I used a fig balsamic which is so ridiculously delicious). Season with salt and pepper, then gently toss to mix, and serve!

This was an extremely satisfying meal and somehow the meat gods smiled on me and allowed the pork to come out of the oven cooked perfectly! Hence why there's already a bite out of it on the plate in the picture. I will definitely be experimenting more with okra in the future!

Kicking Fruit Loops in the face!

It's really sad to walk through a grocery store and realize just how many wheat-based breakfast options there are. Just glance down the cereal aisle and look at the ridiculousness that we feed our children each morning: A box full of sugar, artificial flavour, artificial colour (reminds me of that song "Fruitcake" by the Superions - YouTube it... it's hilarious!) and wheat.

I never questioned it growing up and no one knew any better. I grew up with Kool-Aid, Lucky Charms, Fruit Loops and Kraft Dinner as household staples. Everyone did at the time.

Well my fox friends, there is a much better way to do breakfast but first you need to reinvent the idea of breakfast. First off, it doesn't have to be the "smallest" meal of the day. Nor do you have to wake up an hour early and slave away in the kitchen, taking away from precious sleep.

Last night before bed I chopped up a bunch of veggies, seared some stewing beef and threw it in my slow cooker with some organic chicken broth (by Pacific Foods - one of the only broths without all the extra garbage in it). I set it on low for 8 hours... and when I woke up, the smell of yummy beef stew filled the house and I had the most amazing breakfast waiting for me.

 A small bowl of this before leaving the house and my tummy was warm and happy! I got my protein and my nutrients and a great start to my day. Not to mention the fact that something as hearty as this is really filling. So I won't be having a carb crash at 10 or 11am... nor will I crash at 3pm.

This is what I love the most about Paleo: I have energy back in the morning, and I feel so much better throughout the day. Not to mention the pride I get from making and eating something this good. My stew kicks Toucan Sam in the face!

Think this is too much work? I'll break it down:

1) I set up my cutting board and my chef's knife and lay out all the veggies that I need, while my stewing beef is sitting on the countertop.

2) I keep a compostable bag next to my "work station" to throw peels and scraps in for easy cleaning up as I go along.

3) Chop veggies, throw them in the slow cooker. In this batch I used:
- Carrots
- Parsnips
- Turnips
- Zucchini
- Garlic
- Mushrooms

4) Sear beef on all sides in a pan/pot to lock in the juices, then toss into the slow cooker.

5) Take my tetrapak of chicken broth and pour it over everything. (Okay, so maybe it's more of a soup than stew, but seriously... look how hearty it is... I'm calling it a stew).

6) Set the timer for 8 hours on low. Wake up, season with S&P, and eat a bowl of deliciousness.

There's no reason why breakfast needs to be wheat-based or sugar-based. It's time to boycott sugary artificial cereals and think outside the box (haha). Breakfast can be any food you want!

Paleo challenge accepted

I feel like IBS is a lifelong battle. Most days I feel great (owning to my already 90% clean diet), but that other 10% is so variable. As far as gluten-free grains go, my body can tolerate it's fair share, however, my body has been putting up a fight recently.

The worst part is that I don't actually know what I'm reacting to. Sometimes it's nightshades, and other times I can eat tomato sauce without any consequences.

So least to say I'm getting a bit frustrated. And there's only one thing to do when I get this frustrated: Go back to Paleo.

My "modified paleo" from an earlier blog post is getting an upgrade to "semi-serious paleo".

It means going back to preparing and cooking most meals. My glorious burger at Paradise Farms Beef Bistro will have to be bunless (not even the gluten free buns will suffice). My Mennonite-raised chicken plates will now have to be rice-less. My breakfasts will no longer light up my morning with brown-rice toast. I am toastless.

I'm going back to my paleo recipe books, and a grocery shopping "spree" at Ambrosia in North York has fulfilled my breakfast woes.

Paleo Rules:
1) No grains. At all. Not even rice (which is super heartbreaking... almost as heartbreaking as when a clinic colleague told me that rice is contaminated with arsenic. Not meaning to start a revolt here, but if anyone has this research info, please pass it my way.)

On the upside, just found a company that makes Grain-free cereal. I'm not kidding. Ironic since the company is named JK Gourmet. I saw the packages on the grocery store shelf and it was like I had found the holy grail of cereal. Just nuts, seeds, figs with hemp and chia... pour a little almond milk on top and I have a little bowl of protein and fiber heaven. 

2) Legumes are out. That's an easy one since I really don't appreciate being really gassy and bloated. It's just not my style. I still crave hummus, but it's not worth it if I can't digest it properly. GI tract, you win this battle.

3) Eating lots more fresh veggies. I crave them daily anyway, so now it's just about committing the time to go to farmer's markets and picking up fresh produce every few days.

4) No dairy. Easy peasy. My dairy replacements have always held a special place in my heart... which is basically attached to my stomach... metaphorically of course. I'd be pretty worried if they were anatomically connected. No one wants a hiatal hernia with two fused organs. That's serious BNB (bad news bears).

My latest dairy replacement joys: 

• Cultured coconut milk - just like yogurt, only better.
• Silk True Almond milk - all varieties. The dark chocolate flavour is so delicious! You can even use it when making a protein shake
• Coconut Bliss chocolate coconut ice-cream bars. Dairy Queen, you can't even compare... go drown yourself in the pool. Seriously. If vanilla soft serve is Justin Bieber, then Coconut bliss bars are a genetic hybrid of Rosemary Clooney and Justin Timberlake. Bieber... you are way out of your league. Plus apparently he keeps spitting on people which I really don't understand. Perhaps he's just watched "Titanic" one too many times and is practicing how to "spit lik'a man."

5) Keeping out the potatoes, and limiting tomatoes. Except for sweet potatoes of course. Yams make excellent meal additions or snacks on days when you've had a great workout. Work up a sweat, eat a yam (make sure to sprinkle with cinnamon! Because really, you'd be crazy not to.)

6) Be creative with eggs. I'm so used to eating eggs over-easy with toast that now it's time to switch it up. They're a great source of protein and are Gaston-approved (though I do not recommend eating 5 dozen eggs.... or raw eggs in general... that's just ridiculous.)

7) My goal is to stick to only the following oils: coconut, olive, and walnut

8) Try my best to only buy meats from one of my butchers. Or try to find someone that sells like 1/4 of a whole pasture-raised cow. If anyone knows where to get meat from happy farm animals in the greater Toronto area, let me know :)

So this is what it has come to. I'm going to commit to this challenge as much as humanly possible, but we all know that life is unpredictable. I'll post anything that I find to be ridiculously delicious, and I may blog about any failed meals - just to be fair.

It's hard when your GI tract runs your life, but really, how is the body suppose to run (figuratively and literally) properly if it's not fueled properly? Or if it's chronically damaged and doesn't get the chance to heal properly? It's not rocket science to figure out... just a tough battle with food habits. 

My modified paleo diet

Some of you will recognize this post of mine from FB yesterday. Right before making this delicious lunch I watched the TED talk on "Debunking the paleo myth" which just annoyed me.

Paleo lunch... it's not caveman food, it's delicious whole, homemade food: free range eggs, organic shallots, brussel sprouts and side bacon from my butcher.
Brussel sprouts are full of I3C - protection against cancer *POW!* They promote estrogen metabolism and helps its elimination, for all of those lady problems! *BAM!* It's a low glycemic index food and is full of fiber!! *KABLAM!* Not just a triple threat, it's a quadruple threat!

My delicious lunch. Took 20 mins to make... perfect for a study break.

 So my annoyance with Dr. Christina Warinner is that 1) she doesn't quite understand what "paleo" means.... 2) I know this because she actually advocates for many of the principles that paleo stands for. 3) Worst title ever for a TED talk... I'm pretty sure she only did it to get views.

In truth, I follow a modifed paleo diet. It's modified to my life as a reasonable lifestyle that I will continue for the rest of my life. When you have as many food intolerances as me, you never consider going back to eating gluten and dairy - period. 

For anyone who's interested in paleo, I tell them to go at it hardcore for 30 days. That means, following every "paleo" rule for 30 days and no cheating. After that 30 days you can decide how you want to modify it. Maybe you want to follow the 80/20 rule (80% of your days are paleo, and the other 20% are "cheat" days). For me, it's an 70/30 on a daily basis. 

Wait.. newsflash: some creepy guy literally just walked up on my yard, pressed his face against our kitchen window and started peering into the house. Yeah, okay, I did the stupid thing by opening the door and asking what he was doing (but I had my game face on and was ready to punch him if he attacked me)... to which he said he was looking for someone... seriously??? Who does that?! I can't wait to get out of Toronto...

Okay, back to my original point. I love my brown rice toast in the morning with either almond butter or eggs. I also eat rice at our school's cafeteria, and I love sushi. Really, those are my cheats. I've gotten past the days where I clarify every single ingredient with my waiter at restaurants and just order as clean as possible, but stuff gets in. The amount of unnecessary soy, MSG and sulfites in our restaurant food is astounding; but a girl's gotta eat and sometimes I'm just too exhausted to cook. 

I'm often asked what my paleo rules are. Everyone can follow their own version of paleo. I suggest doing your homework and reading up on it from a few different sources and then follow the diet. Here are the basics:

Guiding principles of Paleo:

- Eat lots of veggies- as many as you want really. I love steaming them.

- Potatoes do NOT equal vegetables. Except for sweet potatoes. White/yellow potatoes are just starch with no real nutritional value. It's like eating a bunch of empty calories.

- Eat protein everyday. This doesn't mean gorging yourself on steaks, but you should be eating clean lean meat everyday: free range chicken, turkey, game fowl, grass fed (pasture-raised) beef, bison, lamb, wild-caught fish (not tuna.. tuna are the top of a fish food chain and therefore are laden with toxins), pork is fine, but again, know your sources.  Go to a butcher and ask where the meat comes from. Oh! and don't forget your free-range eggs (if tolerated)

- Have some fruit. If you're trying to loose weight, limit yourself to one serving per day. 

- Nuts and seeds are nice snacks. I LOVE almond butter on celery and cucumber slices. Peanuts don't count... they're a legume. 

- No beans or legumes (including soy). Too hard to digest and soy is just a terrible crop owned by Monsanto, and is modified beyond belief. It's also a top food allergen.

- Use oils like EVOO (extra virgin olive oil) and coconut oil. 

- Coconut everything is amazing... coconut water (for hydration), coconut milk (for baking with or as creamer), coconut flour (for baking cupcakes or as a thickener). 

- No grains, no gluten. At all. I'm not kidding. You'll be amazed at how you don't feel so "weighed down" after a meal. You'll also feel full faster if you just have veggies and some meat for your meals.

- No dairy. Dairy in Traditional Chinese Medicine is "damp"-forming. It makes you gassy and bloated; it builds up mucous, it can depress your immune system, and you can get calcium from other sources. Milk does NOT do a body good. 

- No corn. It's a useless crop that Monsanto mass-produces. That includes corn oil, corn syrup... if a label says "sugar" or "glucose/fructose" and doesn't give the source of said sugar, it's likely going to be corn-based. Scrap it. It's inflammatory!

- No sweeteners... I use real Canadian maple syrup or honey as sweetener or for baking. Aspartame is toxic. I have an article I can post if you don't believe me. MSG is also toxic. Read all of your labels!

Those are the basics. Eat clean food, know where it comes from. Opt for locally grown foods if you can. Eat mostly veggies and make sure to include protein everyday, especially in the morning! It's not rocket science; it's not a restricted way of life. It's a happy tummy and a healthy body. Take care of yourself! You only get one body in this lifetime - treat it well!

Underutilized and Unappreciated kitchen ingredients.

Are you bored with your cooking? Tired of cutting yourself while peeling carrots? Has lettuce lost its appeal? Potatoes aren't giving you the flavour you need?

We all come across those cooking slumps where you feel like you've made the same dish over and over again, and you need some new inspiration. For me, that usually that means it's time to hit Chapters/Indigo and sift through the cookbook section. Or I consult with my friend T who will always present me with the most amazing food I've ever had and gladly hand over the recipes (like the duck and bacon soup).

Most of the larger grocery stores will usually carry quite a variety of fruits and vegetables, but how often do we just walk past them and only go for the ones we've had a million times?

Feel like being risky? Or maybe you just need to spice up an old favourite? Here are my top 10 ingredients that I think are underutilized and under-appreciated:

1) Not a veggie, but a spice: Star Anise. They're like cute little wooden twinkle starts that don't twinkle. If you like licorice, the smell is almost intoxicating. T also told me that when I'm making anything with ground beef and onion, to put 1-2 stars in with it because there is some magical chemical reaction that happens with the cooking onion and star anise and it seriously makes everything taste magical.

Star anise (image from www.theperfectpantry.com)

2) Parsnips: I like to think Parsnips are carrots' cousins. they kinda look the same except that parnsips are white. But don't let the colour fool you! They aren't like potatoes where white = bland. Parsnips are sweeter than carrots. I like to julienne them and put them in with my Fish en Papillote. Drizzle with EVOO, lemon and honey before baking, and they are incredible!

3) Turnips (aka turnups). Not only used by Italian plumbers who throw them at their enemies to kill them, turnips have an amazing transformation when you cook them. Just peeled and cut raw, they smell like horseradish, but once you cook/roast them fully, they turn into this incredible sweet and soft vegetable, perfect for stews, soups and sheppard's pie.

4) Kale: Kale is like the Zac Effron of vegetables. It's becoming more trendy, with kale chips being all the rage. The best tip about sauteeing kale, steaming it or baking it into chips is to massage the kale! Drizzle with EVOO and massage it into the leaves. And really, who wouldn't want to rub oil all over Zac Effron? Want to make kale chips? Cut the kale into smaller pieces, massage with oil, sprinkle with salt and then bake in a single layer on parchment paper for about 25 minutes at 350 F - flipping once half way. Bake until crisp, but not brown.

5) Okay this one isn't quite a "new" or interesting veggie, but I think it's completely different. Remember that episode of Friends where Pheobe tries to list all the different kinds of celery and she can only come up with "Regular celery"? Well Pheobe, there is another kind of celery which is unlike Regular celery and it's called "Organic Celery". I don't know why organic celery is so different, but it's amazing. It's firmer, not as cracked or damaged; It has more flavour and is greener (like the colour... not like the saving the planet) . It's like celery that has been on a paleo diet and been doing P90X for the past 6 months. It's super celery. Incorporate more celery into your diet and make it Organic!

6) Leeks. Leeks are the basketball players of the onion world. Like a giant green onion. Although they're not a crazy vegetable, we don't use them enough. Sautee them in a pan with cut up bacon (the real smoked side bacon kind, not the stuff you buy in a package at the grocery stores... go find a butcher.) and like star anise, the smell is intoxicating. You can also mix bacon with brussel sprouts and taste the magic.

7) Cauliflower. Again, not an exotic vegetable, but it is pretty boring. And what kid really says that they love cauliflower? So here are my tips: Steam it and mash it like potatoes, except that it will be superior to potatoes because it is actually filled with real nutrients. Make it creamy with a touch of coconut milk/cream and grind fresh pepper over it. OR take the raw cauliflower, grate it with a cheese grater, then cook it with coconut oil over medium heat for "riced" cauliflower - an excellent paleo alternative to rice in any rice dish you make.

Okay, I realize that there are only 7, but I'm having brain fog. I think it's time to go eat something before I get the "Kingitis" (low blood sugar in my family).

I never thought I'd be upset about losing weight...

This week I had to try on my Maid of Honor dress for my sister's wedding. I was excited yet a little uneasy at the same time. I mean, you want to fit into your dress the first time - sans alterations.

I have to admit I was pretty upset when I tried on the dress and realized it was like 6 sizes too big for me. I mean, the dress is beautiful, but without it fitting properly, my mood had seriously declined... especially since alterations would cost another $60 on top of the already frightening price of the dress.

In all honesty, I've bought beautiful formal/party dresses from Forever 21 for $35, so spending more than $150 on a dress feels like I'm being stabbed and gutted.

So how did this happen?! I mean, it's been 2 months and I've shrunk that much? I should have seen it coming.. I wore a size 2 dress from David's Bridal for our school's formal, so I should have said something when the lady at the dress shop ordered me a size 10 for this wedding.

The truth is that there is no "herbal magic" or miracle weight loss drug. It's not even stress-induced weight loss. Shocking! I know! It was simple diet and exercise. I'm very lucky to not have any underlying medical conditions that affect my metabolism or make it difficult to loose the weight naturally. But don't hate me yet - this has been a huge struggle all my life.

I've always had a gut, ever since I was a little kid. It has stayed with me all my life and I never thought I would be able to change. In undergrad I worked out all the time, I tried eating healthy, I made almost all of my own meals. I ate my Special K with skim milk every single morning, and yet although I was in good cardio shape, I still couldn't see the changes in my body fast enough.

So what was the secret for me? I think the best thing that I've done was go gluten-free, dairy-free; I also eliminate (to the best that I can) soy, corn, refined white sugar, nitrates, nitrites, food additives/preservatives, food colouring, and non-organic meat or corn-fed beef. Again, it's not ALWAYS possible. I try to stay 70% paleo, with the other 30% being rice. I can't help my sushi addiction or get rid of my brown rice toast in the morning. I mean, a girl's gotta eat! And if I go long periods of time without eating I'm the grumpiest grumpy-pants ever! In my family we call it "Kingitis" (since our last name is King). We're all very good at diagnosing it. As soon as one of us gets snappy at the others, we order them to go eat something otherwise they are banished from our presence. 

But diet alone didn't change everything. I have to workout 4-5 times per week, doing an hour of my weight aerobics (strength training with tiny intervals of cardio). I say "I have to" because I'm addicted to working out. I get really antsy if I miss working out for more than 2-3 days in a row.

So really, I blame the combination of diet and exercise on my latest weight loss. It's funny that this is truly what can make you get into shape but everyone wants an easier answer. Never waste your time on diet fads or products that claim to be a "weight-loss miracle". If you don't have any medical condition that prevents you from it, diet and exercise truly can change your body. It takes time and dedication. Like I said, I've been fighting my belly my entire life, so I understand the frustration. But when you start to see results, it makes it all worth it. Every time someone goes out for takeout or fast food and you can't order anything... it's depressing. But in the end, it's actually a blessing. Yes, you can't have that fast and easy meal, but you can make better things. More delicious things! Things that your body will take and love you for.

My goal is to keep my body in shape for our vacation in May. To show my dedication, I'll post my before and after beach body (the before shot being a vacation pic from 2008).

Where there is will-power, there is a way :)

What's "heat" got to do with it?

Well, I have to say that putting any type of meat into a slow cooker turns it absolutely amazing.
It's like putting coal into an alchemy machine (yes, I just made that up), and in 8 hours on low you get solid gold.

I've found "Paleo Slow Cooking" by Chrissy Gower to be really hit or miss. The sweet potato jalapeno hash with sausage was by far my favourite dish. This is definitely going to be a repeat breakfast! I used Sundried Tomato and Basil Gluten-free sausages from McMaster's Meats in Georgetown, and it was the perfect flavour! However, according to my spice-enthusiast boyfriend, there just wasn't enough "heat".

Okay, story time: I have an amazing boyfriend, who can cook pretty decently, but we have a difference in opinion when it comes to flavouring and spice. Now, I do love Indian food and a little "kick" to my food is always welcome, but unfortunately, my mouth is not equipped with a fire extinguisher like his. One morning he offered to make me breakfast - and really, who am I to refuse food being cooked for me?! That would just be crazy; So I let him do his thing in the kitchen, making me frittata to which he said he added just a tiny bit of jalapeno.

I braced myself because I knew we had a difference in palates. He can chug a bottle of Sriracha like it's a refreshing splash of morning dew and lemon drops and a gentle wind would blow across his face. Meanwhile with me, even just a taste of the hot sauce in my world would cause thunder to take over and giant dinosaurs would rampage the earth, crushing houses!, crushing mountains!, tossing lightning bolts into the ocean and electrocuting all of the fishes! The earth would open up and liquid hot magma would unfold from the tectonic plates, slowly devouring the planet as we know it! That is what hot peppers do to me. I turn into the unhappiest dragon of all.

So after my wonderful boyfriend presented me with this lovely looking vegetable egg frittata, I took a few bites and immediate I could hear the roar of the dinosaurs. I looked at him and asked him how much jalapeno he put in it... Turns out that my piece of frittata had all of the pepper and he didn't bother to remove the seeds because apparently "that's where the heat comes from."

Least to say, I never let him forget that moment and from then on he understood that when making me any dish, he had to "sarah-fy" it. So making this sweet potato and sausage hash was amazing for me. But when I make it again, I would use either two jalapenos - instead of just one (with seeds removed) or, add just a couple of the seeds to bring a tiny bit more heat into the dish. I also modified it slightly by adding a bit of cayenne for the boyfriend too. It still wasn't hot enough for him, but I loved the flavour!!

So if you decide to buy this book, realize that not every recipe is perfect. She also uses a LOT of tomatoes in her recipes, so if you're following an anti-inflammatory diet, your recipe selection becomes much slimmer.

I also didn't appreciate her use of Penzey's spices since they aren't available in Canada and trying to substitute with something here just isn't going to give that exact flavour. But for all you 'Muricans out there, go nuts - I'm totally jealous that you have access to Penzey's products.

Baby, I've got moves you've never seen...

Lately, I've been feeling like I could just Scorpion all day long. Lift my leg up, twist over, fall into a perfect position, then pull under and do it all over again. Let me explain... I'm talking about moving my body in the most fun and creative way: Like an Animal.

A friend of mine posted a video of Ido Portal on my Facebook page (which I've inserted below) and there was an immediate attraction. It wasn't to Ido himself, but what he was doing. After watching the video all I wanted to do was move. I wanted to move my body just like him. It was as if I had punished my body for so long and this was going to free it. And that statement is a pretty harsh reality seeing as how I do an hour of weight aerobics 4-5 days per week; sometimes looking very similar to Eric Prydz's "Call on me" video - minus the sultry faces and thongs.

I pride myself on activating all muscle groups in a workout... but sadly I was proven wrong. 

I mastered the Beast, practiced my Crab walking, and fell in love with Scorpion. It's just so much fun! You only need to move around for a few minutes before you start to feel it. After 5 minutes, your heart is racing, and after 10 minutes I feel like I've done a workout. The best part: even after I was done, I craved to do it again another day.

The reason being is that I've actually worked out muscles that I don't regularly engage. It was so uplifting and sooo bubbly-making! Here's a preview but don't be discouraged by the first 20 seconds, when you break down each animal move, you realize that you can do this anywhere that you have space. I mean, I even do it for a few minutes in my kitchen while I'm waiting for dinner to cook. 

 

There's something about moving your body around that is just so rewarding. I never knew such a workout existed or that it would be so effective. But the best part is that it doesn't even have to be a workout! Seriously, just give your body a reward every so often and do a couple moves when you can. Like when you're really stiff from sitting on the couch or at your desk for long periods of time. 

"Fitness is a small, small, small world within the universe of movement... a polluted world" - Ido Portal

I'm getting a little tired of fitness gimmicks that trick people into thinking they are a magical solution to losing weight and getting fit. Yes, a healthy diet and exercise will make you feel better and look better, and I would be happy if more people would do anything that was active. But the take home point is not to have unrealistic goals. Just move.  Move and have control over those movements. Move and you will feel amazing.

"If you cannot move your body and control it ... then what business do you have moving other objects outside of yourself?" - Ido Portal.

Ido Portal on Paleo Diet and Movement

Personally, I just go onto YouTube and search Animal Flow for videos and copy what they do, but if you're interested in looking further into the official program, check out this link: http://www.globalbodyweighttraining.com/the-animal-flow-workout-fitness-video/

The other reason why I'm so in love with Animal Flow is simply because it is controlled movement and we forget about that when we're working out. The goal is not to do something as quickly as possible to get through the routine; it's to go slow and have control over your body. If you're lifting weights, lift with control and purpose. Don't let gravity or your weights take control of you, you need to control them. For example, if you're doing a bicep curl, you should be the one to tell that weight when it can be lowered and at what rate, don't let gravity move you.

You also don't want to use weights that are too heavy for you. The third part of why Animal Flow is incredible - YOU DON'T NEED ANY EQUIPMENT OTHER THAN YOUR BODY! Talk about a cost-effective workout!

Now go move!

Recipe Book Review: Paleo Slow Cooking

I've been considering going back to being 100% paleo for a little while now, and to get myself back into it, I bought a new cookbook. My dad bought me a slow-cooker for Christmas and I've been putting it to good use! I was really hoping this book would give me new "slow-cooking" inspiration.

I'm also very serious about cookbooks and recipes, so I'm going through this book and am giving my honest feedback. Checkout my website www.thehealthyfox.ca for my already approved cookbook list, and we'll see if this one makes the cut.

The book is Paleo Slow Cooking by Chrissy Gower. I've already tried a few recipes, with mixed results, but I can't judge a book based on only a handful of recipes. So tomorrow I'll be heading to McMaster's Meats in Georgetown to stock up on some free range chicken, grass-fed beef and gluten-free sausage and trying out 3-4 more recipes.

This book has been really hit-or-miss so far. The apple almond cereal was one of the worst things I've ever made. But I've never been a fan of cream-of-wheat (which is what the author compares it to) to begin with. Who would have thought?! You have apples, honey, almond flour, blueberries... it sounds delicious! Unfortunately, when you put it into a slow cooker for 6 hours, it comes out as slop that has burnt a nice layer of black sugar right onto the stoneware and tastes so bland that not even the berries could make it taste better. I ended up throwing the entire thing in the trash which is heartbreaking! I hate wasting food!

I also tried the Hot and Sour soup - you'll notice I have my mom's recipe listed on my website - so I thought that by having the chicken cooked slowly would just make this soup melt in your mouth. Again, I stand corrected. There was just way too much chicken for this recipe and not nearly enough chicken broth for it to be a soup. It turned out to be chicken mush. Like soggy shredded chicken. It was also severely lacking in the chili-garlic department.

But I have to give Chrissy credit, the Spaghetti Meat Sauce was amazing!

It's just unfortunate that many of her recipes contain spice mixes from Penzeys - a product that's not carried in Canada (to my knowledge) and there are sticky rules to having it shipped here. So I have to improvise.

My goal for the next week is to make these recipes (which depends on what's available from my butcher tomorrow):

Jalapeno Sausage Hash - a breakfast dish made with sweet potatoes
Chipotle Chicken Stew
Minestrone Soup - we'll see how this one stacks up to my recipe (keeping in mind that my original recipe isn't quite Paleo)
Orange Maple Glazed Pork Chops

Backup recipes to try:
Slow Cooked Ham
Fire-Roasted Pork Loin

I'll be posting my completed review next week! Wish me luck in these new kitchen adventures!